What the Funk! Band
Musical Performace

Sagamore Craft cocktail demo
by Mixologist Brian Burnett

Local Chefs

Virtual Guest Chef Partners

Dine-In & Takeout

Mixed Sweet Peas & Carrot Salad: heirloom carrot variations, orange-carrot vinaigrette, pea tendrils, soft herbs, sumac, sunflower seed & puffed wild grains.

Roasted Colorado Lamb Saddle: morels, asparagus, black truffle hollandaise

Strawberry & Rhubard Compote: balsamic beet meringue, yogurt sorbet, pistachio soil, toasted marshmallow

Cocktail Option 1: La Banca Manhattan Bulleit Rye Whiskey, Capano Antica Sweet Vermouth, Bitters

Cocktail Option 2: A glass of Zenato Valpolicella Superiore 2017 Italy

Dine-In & Takeout

Three Meat B-Ball: “parmesan style” paired with a spicy marinara sauce

Steak Au Poivre: A strip loin steak coated in cracked peppercorns

Salad with Perfect Vinaigrette

Fries

Dessert: Red Wine & Mascarpone

Cocktail: Coming Soon

Dine-In Only 

Causa Puri: Amarillo potato, charred octopus, avocado hilbeh, cilantro, green onion, confit garlic tomato red bell essence

Lamb Barbacoa: Braised lamb, endive leaves, serrano cilantro verde, pickled golden raisins, smoked cocoa nibs, green onion, cilantro, corn tortilla dust

Pastrami Roasted Beets: Smoked apple sauce, rye hazelnut crumble, sauerkraut caramel, dijon crema, celery, pea shoots

Cocktail: Masala fog

Dine-In Only

Smoked Haddock with double-smoked bacon chowder

Dark & Stormy Pork Belly with pepper gouda sage grits, cucumber fennel kimchi, crushed cashew

Spiced Molten Milk Chocolate Cake with peanut caramel

Cocktail: Goslings Rum Spicy Stormy

Dine-In Only

Spinach & Frisée Salad: Pepper-crusted pork belly, compressed apples, egg, toasted pecans, Maple-Dijon vinaigrette

Shrimp & Grits: Anson Mills heirloom grits, andouille sausage, tomatoes, bell peppers, scallions, white wine butter sauce

White Lily Sweet Biscuits: Boone Hall Plantation strawberries, cream anglaise, raspberry sauce, whipped cream

Cocktail Option 1: Absolut Peppar Bloody Mary House-made bloody mary mix, pickled okra & green bean garnish

Cocktail Option 2: Classic Mimosa Dibon Cava & orange juice

Dine-In & Takeout

Vietnamese Spring Rolls: shrimp, banh mi sauce, fried shallot, rice noodles, radish, and cilantro mint

Stuffed Quail: chorizo & dried cherry, bourbon cherry glaze, pork belly wrap. Parsnip Puree with chimichurri & lemon edamame succotash with HG’s corn

Pot Du Creme with guava curd, lemon curd, whipped cream, candied lemon rind

Non-Alcoholic Mocktail: Centreville Mocktail with lavender simple syrup, fresh lime juice and Peychaud’s bitters. Provided pre-made, to-go. Please add ice at home, or ice and gin or vodka in a shaker and serve in a martini glass.